Dead-easy gluten free chicken fingers

Seriously...you can make these in your sleep.  Make a bunch and toss them in the freezer.  You'll be happy you have them on hand for those crazy busy days.

• 4 Skinless Chicken Breasts 
• 1/2 cup Hellmann's Real Mayonnaise (company website confirms this product is gluten free)
• 1 cup Nature's Path Organic Gluten Free Corn Flakes or your favourite gluten free crunchy cereal 
• 1 tsp smoked paprika
• 1 clove crushed garlic
• Salt and pepper to taste
• Good quality olive oil

Crush corn flakes in a mini processor or by hand.  In a small bowl, whisk together mayo, spices, garlic, salt and pepper.   Transfer corn flakes to a plate.

Dry chicken breasts with a paper towel to remove any moisture.  Cut into approximately 1/2 to 1 inch thick strips.  Dredge each chicken strip in the mayo mixture, then press into the corn flake mixture so each strip is completely covered.

Transfer to a non stick baking sheet and lightly drizzle with olive oil. Do not over crowd on sheet,  as you want to make sure any moisture has room to escape.  Bake at 400F (200C) for approximately 30 minutes or until done. Flip over half way through if desired (not necessary).  Chicken should be cooked through and golden brown.

TIP:  These can be made ahead and frozen.  Cool on a cookie rack and place in the freezer uncovered until frozen.  Place strips in an air tight zip lock bag and freeze for future use.  To reheat, bake on cookie sheet in a 400F (200C) oven for 10 to 12 minutes or until hot.

Enjoy with your favourite dipping sauces!